Mr.HIMANSHU (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at him culinary arts. IIHMCA has selected him as the Chef of the Day.


  • 450gms Beef sirloin or tenderloin, thinly sliced into strips
  • 60 ml Olive oil
  • 175 gms Onion, finely chopped
  • 10 gms Garlic, minced
  • 225 gms Button mushrooms, sliced
  • 15 gms Refined flour
  • 200 ml Beef broth
  • 10 ml Worcestershire sauce
  • 60 gm Sour cream
  • 5gms Salt
  • 5 gms Pepper crushed
  • 340 gms Fettuccine pasta
  • 3 sprigs Fresh parsley for garnish, chopped


Cook the Fettuccine:

  • Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.

Sear the Beef:

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the beef strips and cook until browned on all sides. Remove the beef from the skillet and set aside.

Sauté the Vegetables:

  • In the same skillet, add the chopped onion and garlic. Sauté for a few minutes until softened.
  • Add the sliced mushrooms and cook until they release their moisture and start to brown.

To Make the Sauce:

  • Sprinkle the flour over the sautéed mushrooms and stir to coat.
  • Gradually add the beef broth and Worcestershire sauce, stirring continuously until the sauce thickens.
  • Reduce heat to low and return the cooked beef to the skillet. Simmer for a few minutes until the beef is heated through.
  • Stir in the sour cream and season with salt and pepper. Simmer gently, but do not let it boil.

Combine and Serve:

  • Toss the cooked fettuccine pasta with the beef stroganoff sauce until well coated.
  • Serve hot, garnished with chopped fresh parsley.